Ingredients
- 4 oz Vanilla Schnapps
- 4 oz Cranberry Juice
- 1 Splash(s) Milk
Instructions
Combine Ingredients:
- Add 4 oz vanilla schnapps, 4 oz cranberry juice, and a splash of milk to a cocktail shaker half-filled with ice cubes.
Shake Well:
- Shake the mixture thoroughly to ensure all ingredients are well combined and chilled.
Strain into Glass:
- Strain the mixture into a parfait glass.
Garnish (Optional):
- Garnish with a cherry or a twist of lemon for an extra touch of elegance.
Serve:
- Serve immediately and enjoy the creamy vanilla cranberry delight.
Notes
Estimated Nutrition:
Where it came from
The Pink Lady is a Prohibition-era American cocktail that came out of the 1920s and stayed on bar menus through the 1950s. The name comes from the colour: grenadine and egg white together produce a soft pink foam. There is no documented inventor or specific lady.
It got branded as a ‘ladies cocktail’ in mid-century menus, which killed its reputation for about 40 years. Modern bartenders pulled it back because the recipe is genuinely excellent: gin sour with a fruit edge and a silky texture from the egg white.
What it tastes like
Tart lemon and gin up front, then the applejack adds an apple-orchard sweetness in the middle, finishing with the slight pomegranate kiss of grenadine. The egg white does texture work, not flavour. It makes the drink taste fuller and feel silky.
If you make it without the egg white you lose the foam and most of the appeal. The drink relies on that texture to balance the sour. A vegan version with aquafaba works fine.
Pink Lady vs Clover Club
These two cocktails confuse a lot of people. Both are pink, both have egg white, both come from the same era. The difference: Clover Club uses raspberry syrup; Pink Lady uses grenadine. Pink Lady traditionally also has applejack, which Clover Club does not.
If you only have one bottle of pink syrup, just call your drink whatever you want. Pink Lady is more apple-forward; Clover Club is more raspberry-forward.
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Ingredient Spotlight
The bottles that make or break this drink.
The gin
- Use
- Tanqueray, Beefeater, or any London Dry
- Skip
- Old Tom or sweetened gins (they make the drink syrupy)
- Why
- You want the juniper to push back against the sweetness.
The applejack
- Use
- Laird’s Bonded Applejack (US) or Calvados (French apple brandy)
- Skip
- Apple liqueur or sour apple schnapps (too sweet)
- Why
- Real apple brandy adds depth. Apple liqueur turns this into a candy drink.
The egg white
- Use
- One fresh egg white, dry-shake first then wet-shake
- Try
- Aquafaba (chickpea liquid) for vegan version, ~30ml
- Why
- Texture. No egg white, no foam, no Pink Lady.
Variations
Other classic pink and pretty drinks worth making.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Calvados is the closest. In a pinch, golden rum or extra gin (60ml total) works but the apple character is the soul of this drink.
Pomegranate molasses thinned with simple syrup, or raspberry syrup (which makes it a Clover Club).
Aquafaba (the liquid from a tin of chickpeas, drained) about 30ml. Same foaming property without the egg.
Bottled lemon juice works but tastes flatter. Fresh is meaningfully better.
Use a sealed jar. The egg white needs serious agitation, so shake hard for 20+ seconds.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Pink Lady cocktail?
A Pink Lady is gin, applejack, fresh lemon juice, grenadine, and egg white, shaken hard and double-strained into a coupe. The egg white makes the foam; the grenadine gives the pink colour.
Why is it called a Pink Lady?
The name comes from the colour. Grenadine plus egg white produces a soft pink foam. The name dates to the 1920s and there is no documented inventor. It got branded a ladies cocktail in 1950s American menus, which is purely marketing. There is nothing inherently feminine about gin and apple brandy.
Is the Pink Lady the same as the Clover Club?
No, but they are cousins. Both are pink gin sours with egg white. Pink Lady uses grenadine and applejack. Clover Club uses raspberry syrup and no applejack. Same era, same family, different fruit.
Do I have to use egg white?
Yes if you want the classic. The foam and silky texture are half the drink. If you cannot use egg, sub aquafaba (chickpea brine) at 30ml. It foams identically without the egg.
Is it safe to drink raw egg white?
The risk of salmonella from a properly stored fresh egg is very low (around 1 in 20,000). Pasteurised eggs are even safer. If you are pregnant, immunocompromised, or just cautious, use pasteurised eggs or aquafaba.
What gin should I use?
A London Dry like Tanqueray or Beefeater. You want the juniper to push back against the sweetness. Avoid Old Tom or sweetened gins.
Can I make it without applejack?
You can but it changes the drink. Calvados (French apple brandy) is the closest substitute. Without any apple brandy you are basically making a sweet gin sour.
How do you get the foam?
Dry-shake first (no ice, 15 seconds) to whip the egg white, then wet-shake (with ice, 10 seconds) to chill. Double-strain into a chilled coupe. The foam sets on top in 30 seconds.
How strong is a Pink Lady?
About 18-20% ABV in the glass: moderate strength, similar to a Whiskey Sour. The egg white makes it feel softer than it is, so pace yourself.
Where can I drink a good Pink Lady?
Any classic-leaning cocktail bar can make a proper one. If they do not have applejack, ask if they have any apple brandy (Calvados is more common). If they do not have either, order something else.
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